Remember those glistening, cheesy Pizza Hut breadsticks? I’ve cracked the code to recreating them at home.
This Pizza Hut cheese sticks recipe delivers that signature fluffy dough, garlic-butter flavor, and perfect cheese blend. After testing multiple variations, I’ve found the winning formula that tastes just like the original.
Why This Recipe Works (And Is Better Than All The Others)
After countless kitchen experiments, here’s why this copycat Pizza Hut breadsticks recipe delivers restaurant-quality results:
- The Perfect Dough: We use bread flour instead of all-purpose flour to achieve that authentic Pizza Hut “chew” you remember. The higher protein content creates the exact texture you’re craving.
- The Secret Seasoning: It’s not just garlic powder! I’ve developed a simple blend that tastes exactly like the real thing, combining garlic powder, Italian seasoning, and a touch of parmesan.
- Step-by-Step Video: Don’t just read—watch! Our video guide walks you through every step, ensuring perfect results even if you’ve never made bread before.
- Meticulously Tested: I didn’t guess my way through this. After testing multiple rising times and cheese combinations, this is the winning formula that consistently produces perfect cheese sticks.
Ingredient Spotlight
Understanding your ingredients makes all the difference. Here’s why each component matters:
Bread Flour
This is the game-changer for authentic texture. Bread flour contains 12-14% protein compared to all-purpose flour’s 10-12%. That extra protein creates more gluten structure, giving you those chewy, stretchy breadsticks that taste just like Pizza Hut’s. Don’t skip this ingredient if you want the real deal.
Instant Yeast (vs. Active Dry)
I recommend instant yeast because it saves time and eliminates the guesswork. You can mix it directly into your dry ingredients without proofing, and it’s more reliable for beginners. That said, active dry yeast works too—just add 5 minutes to your prep time.
The Cheese Blend
After extensive testing, I’ve found the perfect combination: 70% low-moisture, part-skim mozzarella mixed with 30% sharp parmesan. The mozzarella provides that signature stretch and mild flavor, while the parmesan adds a salty, nutty depth that elevates the entire dish.
Butter: Salted or Unsalted?
I use salted butter because it adds another layer of flavor to the garlic topping. If you only have unsalted, just add an extra 1/4 teaspoon of salt to your seasoning blend.
Equipment You’ll Need
Gather these tools before starting:
- Stand mixer with dough hook (or mix by hand)
- Large mixing bowl
- 9×13 inch metal baking pan
- Pastry brush
- Sharp knife or pizza cutter
- Clean kitchen towel
- Measuring cups and spoons
How to Make Pizza Hut Cheese Sticks
Let me walk you through each stage of this pizza hut cheesy bread recipe:
1. Proof the Yeast
Combine 1 cup warm water (110°F), 1 tablespoon sugar, and 2¼ teaspoons instant yeast. Let it sit for 5 minutes until foamy. You’ll see bubbles forming on the surface—that’s how you know your yeast is alive and ready to work its magic.
2. Mix the Dough
Add 3 cups bread flour, 2 tablespoons olive oil, and 1 teaspoon salt to your mixer. Pour in the yeast mixture and mix on low speed for 2 minutes, then increase to medium for 5-6 minutes. The dough should pull away from the bowl sides and feel slightly tacky but not sticky.
3. First Rise
Place dough in a greased bowl, cover with a damp towel, and let it rise in a warm spot for 60-90 minutes. It should double in size. I like to turn my oven on for 30 seconds, then turn it off—this creates the perfect warm environment.
4. Shape the Dough
Punch down the dough to release air bubbles. Press and stretch it evenly into your greased 9×13 inch pan. Don’t worry about perfection—rustic edges add character! Let it rest for 10 minutes.
5. The Topping
Melt 3 tablespoons butter and mix with 2 teaspoons garlic powder, 1 teaspoon Italian seasoning, and ½ teaspoon salt. Brush generously over the dough, then sprinkle with 1½ cups of your cheese blend.
6. Bake to Perfection
Bake at 425°F for 12-15 minutes until golden brown and bubbly. The edges should be crispy and the cheese completely melted with beautiful golden spots.
7. Final Touches
Immediately brush with more garlic butter (yes, more butter is always the answer!). Let cool for 3-4 minutes, then slice into strips. Serve while they’re still warm for maximum cheese-pulling action.
Pro Tips from Our Kitchen for Perfect Results
Want bakery-level results? Follow these insider tips:
Don’t Over-flour: Your dough should feel slightly tacky to the touch, not dry. If you add too much flour, your breadsticks will be dense instead of fluffy. Trust the slightly sticky texture—it’s correct!
Warm, Not Hot: Water temperature matters. Too hot (above 120°F) kills the yeast. Too cold (below 100°F) slows rising time. Aim for 110°F—it should feel like bathwater.
For Extra Crispy Edges: Use a metal pan rather than glass. Metal conducts heat better, creating those perfectly crispy edges that contrast beautifully with the soft interior.
Making it Ahead: Prepare the dough through step 3, then refrigerate overnight. The next day, let it come to room temperature (about 30 minutes) before shaping and continuing with the recipe. The slow cold rise actually enhances flavor!
The Perfect Dipping Sauce
These copycat pizza hut breadsticks deserve an equally amazing sauce. Here’s my 2-minute marinara:
Quick Pizza Hut-Style Marinara:
- 1 can (15 oz) tomato sauce
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon sugar
- Salt to taste
Simmer for 2 minutes, and you’re done!
Other Delicious Options:
- Extra Garlic Butter: Melt 4 tablespoons butter with 3 minced garlic cloves and fresh parsley
- Ranch Dressing: The classic pairing—store-bought or homemade both work great
- Spicy Marinara: Add red pepper flakes to the basic marinara recipe above
Storage and Reheating Instructions
Got leftovers? Here’s how to keep them tasting fresh:
Storing: Place cooled cheese sticks in an airtight container with parchment paper between layers. They’ll stay fresh in the refrigerator for up to 3 days.
Reheating: For best results, use an air fryer at 350°F for 2-3 minutes. This brings back that crispy exterior while keeping the inside soft. No air fryer? Use your oven at 375°F for 5-7 minutes. Avoid the microwave—it makes them soggy.
Frequently Asked Questions (FAQ)
Can I use all-purpose flour instead of bread flour?
Yes, but the texture won’t be quite as authentic. All-purpose flour has less protein, resulting in softer, less chewy breadsticks. If that’s all you have, go ahead and use it—they’ll still taste delicious, just slightly different from the Pizza Hut original.
Can I freeze these cheese sticks?
Absolutely! Flash-freeze them on a baking sheet for 1 hour, then transfer to a freezer bag for up to 3 months. Reheat from frozen at 375°F for 10-12 minutes. They taste freshly baked!
How do I know when my dough has risen enough?
Use the poke test: gently press two fingers into the dough. If the indentation slowly springs back halfway, it’s ready. If it springs back immediately, give it more time. If it doesn’t spring back at all, you might have over-proofed it.
What can I serve with Pizza Hut cheese sticks?
Make it a complete meal! These pair perfectly with buffalo wings, Caesar salad, spaghetti and meatballs, or any Italian-inspired dish. They’re also fantastic as a party appetizer alongside other finger foods.
Print
Pizza Hut Cheese Sticks Recipe
- Total Time: 1 hour 45 minutes (includes rise time)
- Yield: 12 cheese sticks
- Diet: Vegetarian
Description
Soft, chewy breadsticks brushed with garlicky butter and topped with a perfect mozzarella-parmesan blend — just like the famous Pizza Hut cheese sticks, made right at home.
Ingredients
1 cup warm water (110°F)
1 tbsp granulated sugar
2¼ tsp instant yeast (1 packet)
3 cups bread flour
1 tsp salt
2 tbsp olive oil
3 tbsp salted butter, melted (plus more for brushing)
2 tsp garlic powder
1 tsp Italian seasoning
½ tsp salt
1½ cups shredded cheese blend (70% mozzarella, 30% parmesan)
Instructions
1. In a small bowl, combine warm water, sugar, and instant yeast. Let sit for 5 minutes until foamy and bubbly.
2. In a stand mixer with a dough hook (or by hand), mix bread flour, olive oil, and salt. Pour in the yeast mixture and knead on low for 2 minutes, then on medium for 5–6 minutes, until the dough pulls from the bowl sides and feels tacky but not sticky.
3. Transfer dough to a greased bowl, cover with a damp towel, and let rise in a warm spot for 60–90 minutes, until doubled in size.
4. Punch down the dough and press it evenly into a greased 9×13 inch baking pan. Let rest for 10 minutes.
5. In a small bowl, stir together melted butter, garlic powder, Italian seasoning, and salt. Brush generously over the dough surface. Sprinkle evenly with the shredded cheese blend.
6. Bake at 425°F (220°C) for 12–15 minutes, until golden brown, bubbly, and crisp at the edges.
7. Brush immediately with more garlic butter. Let cool for 3–4 minutes, then slice into sticks with a sharp knife or pizza cutter. Serve warm for the ultimate cheese pull.
Notes
Bread flour is essential for chewy, stretchy breadsticks—don’t substitute all-purpose unless necessary.
Shred your own mozzarella and parmesan for the best melt and flavor.
If using unsalted butter, add an extra ¼ tsp of salt to the garlic butter mixture.
Bake in a metal pan for crisp edges that mimic Pizza Hut’s texture.
These freeze well—bake fully, cool, then wrap and freeze. Reheat in a 375°F oven until warmed through.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Side Dish
- Method: Baking
- Cuisine: American